Whether you're enjoying it with a warm cup of coffee during your morning or serving up slices as an afternoon snack, this lemon poppy seed loaf is bound to become one of your favorite quick bread recipes.
With its moist texture, crunchy poppy seeds, and the tangy lemon flavor, it's no wonder this classic bread is a go-to for lemon lovers everywhere.
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This recipe was modified on May 17th 2025 to reduce redundancy, add in my recipe review and move the recipe card up for ease of scrolling.
Morgan's Recipe Review
- Bake Level: This is a super simple and easy recipe to make and even easier to eat. Whip it all up in just one bowl, pour into a loaf pan, and bake. That's literally it.
- Bake Time: This recipe will take you just over an hour to bake in the oven, with approximately 10 minutes to whip up in a bowl. You don't even need a standing mixture for this, just your hand whisk and you're good to go.
- Flavor: The flavor of the lemon in this recipe is perfectly balanced with just the right amount of lemon in each bite. The pops of crunchy poppy seeds studded throughout give an earthy bite, which gives this that signature flavor.
- Best Paired With: Not into the entire loaf? You can opt to make my lemon poppy seed muffins or lemon poppy seed pancakes for the lemon and poppy seed flavor.
Trusted Tips and Tricks
- Don't Over Mix: Overworking the batter can lead to a dense loaf. Mix until just combined and USE A SPATULA! I talk about this all the time in my videos on Instagram and in my posts, do not mix the dry ingredients with a whisk, it will more than likely become over mixed and chewy.
- Use Fresh Lemons: For the best lemon flavor, opt for freshly squeezed lemon juice and lemon zest. Bottled or store-bought lemon juice can taste very concentrated, and lemon extract can be too overpowering.
- Test for Doneness: Oven temperatures vary, so keep an eye on your bread during the final 10 minutes of baking. You can test if the quick bread is done by inserting a toothpick into the center. If it comes out relatively clean and with just a slight crumb, it is done.
What ingredients do I need for this recipe?
Every ingredient in this lemon poppy seed loaf recipe plays a crucial role. Let's break it down:
- Paleo Flour: The foundation of the bread, giving it structure without being too heavy.
- Fresh Lemons: Both the juice and zest bring that punch of lemon flavor. Large lemons work best to extract the most juice.
- Poppy Seeds: These little guys add a subtle crunch that complements the soft, moist bread.
- Baking Soda and Powder: Helps the loaf rise and ensures the center of the bread bakes evenly.
- Sugar: Adds the perfect level of sweetness to balance the tanginess of the lemons.
- Eggs: Bind everything together and contribute to the bread's fluffy texture.
- Oil: Moistens the batter and enhances the bread's rich flavor.
See the recipe card below for more information about ingredients and quantities.
Step-by-Step Instructions
This recipe can be made all in just one bowl with minimal effort needed. Trust me, this one is a quick, easy, and delish recipe.
Preheat the Oven and Prep Your Pan
Preheat the oven to 350º and line a loaf pan with parchment paper.
Mix the Wet Ingredients
In a large bowl, whisk together both sugars and eggs for 3 minutes until the mixture gets light and airy. To the mixture, pour in the vanilla extract, oil, almond milk, lemon juice and lemon zest. Whisk again to incorporate.In the same bowl, pour the flour, baking soda, baking powder, and poppy seeds, then whisk just until the batter comes together and the poppy seed are fully incorporated.
Pour the Batter into the Prepared Pan
Let the batter sit on the counter for at least 10 minutes. Pour the batter into the pan, with an option to top with demerara sugar. Bake for 55 minutes. Take the bread out of the oven and let sit for 20 minutes before slicing.
Bake to Perfection and Let It Cool
Place the loaf in your preheated oven and bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, allow the lemon loaf to cool in the pan for 10 minutes before transferring it to a wire rack. This step helps lock in the moisture while preventing the loaf from becoming soggy.
HINT: Remember to let the batter sit on the counter for at least 25-30 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Recipe Swaps and Variations
This lemon poppy seed bread recipe is already gluten- and dairy-free, but it's easily adaptable to suit your preferences. Want to go with all-purpose flour and milk? No problem! Just aim for about 2 cups of flour, spooned and leveled, or 256g if you're using a scale (highly recommended!). You can also stick with cane sugar instead of mixing in light brown sugar or swap coconut oil for avocado or olive oil-just note it might tweak the flavor a bit.
For variations, leave out the poppy seeds and toss in chocolate chips for a fun twist, or bake the batter in a mini loaf tin to create snack-sized portions perfect for kids. This recipe is versatile enough to make it your own!
Frequently Asked Questions
Q: How do I store lemon poppy seed bread?
A: Wrap the bread tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for 2-3 days or up to a week in the fridge.
Q: Can I freeze this bread?
A: You definitely can freeze this! Wrap tightly with cling wrap and place in a ziplock bag. This will stay for 2-3 months, but let defrost at least 30 minutes before serving. For storage, you can place in a tightly sealed container and keep either in the fridge or on the counter. For the counter, it will stay 3-4 days, in the fridge it will stay up to 6 days.
Q: Can I use this recipe to make lemon poppy seed muffins?
A: You bet! Pour the batter into a muffin tin lined with cupcake liners and bake for 20-25 minutes at 350°F.
Hungry for more?
Looking for other recipes like this? Try these:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Lemon Poppy Seed Bread Recipe
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 loaf pan
- parchment paper
- nonstick spray
Ingredients
- 2 large eggs room temperature
- ½ cup light brown sugar 100g
- ½ cup cane sugar 100g
- ½ cup avocado oil
- ½ cup almond milk
- 250 grams paleo flour or all purpose flour if not gluten free
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Zest of one lemon
- 2 tablespoon fresh lemon juice
- 1 ½ tablespoon poppy seeds
Instructions
- Preheat the oven to 350º and line a loaf pan with parchment paper.
- In a large bowl, whisk together both sugars and eggs for 3 minutes until the mixture gets light and airy.
- To the mixture, pour in the vanilla extract, oil, almond milk, lemon juice and lemon zest. Whisk again to incorporate.
- In the same bowl, pour the flour, baking soda, baking powder, and poppy seeds, then whisk just until the batter comes together and the poppy seed are fully incorporated.
- Let the batter sit on the counter for at least 10 minutes.
- Pour the batter into the pan, with an option to top with Demerara sugar. Bake for 55 minutes.
- Take the bread out of the oven and let sit for 20 minutes before slicing.
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